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Grilled Tilapia with Mango Salsa

Grilled Tilapia with Mango Salsa

  • Prep

    45 m
  • Cook

    10 m
  • Ready In

    1 h 55 m
WITZKEN

WITZKEN

Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

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Nutrition

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  • Calories:
  • 634 kcal
  • 32%
  • Fat:
  • 40.2 g
  • 62%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JSB
285

JSB

10/9/2008

This was delicous! I started marinading the fish just a couple hours ahead of time. Then I put the two fillets in a 9x9 pan, drizzled most of the marinade over the top, and then baked it in the oven (covered) at 350 for 15 minutes, and then I uncovered it and baked it at 375 until it was done (probably another 10 minutes, I didn't set the timer). The salsa is great, too. It really makes enough for about 4+ fillets, but I enjoyed the leftovers with chips, so I don't know that I would ever cut the salsa recipe in half. I paired this with some coconut rice and asparagus. I'll definately make this again.

JerrysHoney
270

JerrysHoney

6/2/2008

Great Recipe! I was in a hurry so I pulled out my George Foreman. I set the temp @ 300 & grilled the Tilapia Fillets for 9 minutes. They turned out great! The Mango Salsa adds just the right touch.

Anita S.
158

Anita S.

5/30/2008

Yummy! A little messy but worth it. I used JDPOP's advice and accompanied this with the Herbed Rice and Black Beans. Great meal.

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